This sauce can be served hot or cold. Use it as a cool dipping sauce for grilled salmon or top salmon with it before broiling.

Serves 4

1/2 cup 2 percent plain Greek yogurt

1 teaspoon fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 tablespoons chopped fresh dill

1/4 teaspoon finely chopped garlic

1 tablespoon Kretschmer Original Toasted Wheat Germ

4 4-ounce fresh salmon filets

2 teaspoons vegetable oil, for grill or baking sheet

To make sauce, mix yogurt, lemon juice, mustard, dill, garlic and wheat germ in a bowl until thoroughly combined. Refrigerate until ready to use.

Meanwhile, to grill salmon either on the barbecue or in a grill pan, heat grill or pan until very hot. Brush grill or pan with vegetable oil. Brush both sides of salmon with thin coat of oil. Place fish skin side down on grill, reduce heat to medium, cover and cook without moving until skin side is brown, well marked and crisp, 3 to 5 minutes. (Try lifting fish gently with spatula after 3 minutes; if it doesn’t cleanly lift off, continue to cook, checking often, until it releases.) Flip fish and cook, covered, until centers of fillets are opaque, 2 to 6 minutes longer. Serve with prepared yogurt sauce on the side.

To broil salmon, preheat broiler. Line baking sheet with foil and lightly grease with oil. Place salmon filets on baking sheet. Evenly spread 2 tablespoons sauce over each piece of fish. Broil for 5 to 7 minutes or until desired doneness.

Note: When broiling, if the sauce is browning too fast and fish is not cooked through, move the baking sheet to the lowest rack in the oven to finish cooking the fish.

This green goodness smoothie is packed with vitamins and minerals that can help jump-start your day or serve as a post-workout recovery snack. Make it the night before if you are pressed for time and give it a good shake before drinking.

Serves 2

1/2 cup fat-free milk

1/2 cup fat-free plain Greek yogurt

1 frozen medium banana

2 tablespoons unsweetened smooth peanut butter

1 tablespoon Kretschmer Honey Crunch Wheat Germ

1 tablespoon chia seeds

1 1/2 cups baby spinach

4 large ice cubes

Place all ingredients into blender and process until smooth and creamy. Serve cold.

Make this delicious summer salad for a light lunch or dinner side dish. Since quinoa is a complete protein, you don’t need to add an animal protein (like chicken, fish or beef) to make it a balanced meal.

Makes 3/4 cup

Dressing

1/4 cup lemon juice

1 1/2 teaspoons lemon zest

1/3 cup basil leaves, thinly sliced

3 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 teaspoons Dijon mustard

Salad

2/3 cup quinoa

2 cups packed baby arugula

1 cup chopped tomato

1/2 cup crumbled feta cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

To prepare dressing, combine all ingredients in a small bowl and mix vigorously until combined. Set aside.

Prepare quinoa according to package directions. (Some quinoa is pre-rinsed, while others need to be rinsed to remove the powdery residue. Check the label.) Cool to room temperature.

To make salad, lightly toss cooled quinoa, arugula, tomato, feta and wheat germ in a large bowl until thoroughly combined. Pour vinaigrette over salad and mix to evenly coat. Serve immediately or transfer to a sealable plastic container and chill until ready to serve.

These flavorful burgers will satisfy even the red meat lovers in your family. They’re filled with mushrooms, Parmesan cheese, wheat germ and Dijon mustard. Cook them on the grill or in a grill pan on top of your stove.

Serves 4

1 teaspoon plus 1 tablespoon olive oil, divided

1/2 teaspoon minced garlic

1 1/2 cups chopped cremini mushrooms

3/4 pound lean ground turkey*

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons freshly grated Parmesan cheese

3 tablespoons Dijon mustard

1/8 teaspoon black pepper

In medium skillet, heat 1 teaspoon olive oil over medium heat until shimmering. Add garlic and mushroom and sauté for 3 to 4 minutes until mushrooms are soft. Remove from heat and set aside to cool.

In large bowl, mix together turkey, wheat germ, Parmesan, mustard, black pepper and cooked mushrooms. Form into 4 patties or 8 sliders. Grill on the barbecue or in a pre-heated grill pan until cooked through, about 5 minutes per side. Brush with 1 tablespoon olive oil and serve immediately with all the fixings: buns, sliced tomatoes, lettuce and pickles.

* This recipe works best using lean ground turkey that is not 99 percent fat free.

If you’re looking to add more meatless dishes to your repertoire, here’s one that will satisfy even the meat lovers in your family. The wheat germ adds texture and flavor and boosts the nutrients.

Serves 4 (About 1 cup each)

1 cup French green lentils or black Beluga lentils

1 bay leaf

1/2 onion, peeled and halved

2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 cup shredded carrots

3 tablespoons chopped red onion

3 tablespoons chopped parsley

1 cup halved red and yellow cherry tomatoes

1/4 salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup crumbled feta cheese

3 tablespoons Kretschmer Original Toasted Wheat Germ

Rinse lentils and pick out any stones. In medium saucepan cover lentils with water by 3 inches, add bay leaf and onion and bring to boil. Reduce to simmer and cook until lentils are tender, adding more water if necessary, about 30 minutes. Drain and discard onion and bay leaf.

Place lentils in large bowl and add all ingredients except cheese and wheat germ. Mix well.

Gently stir in cheese and wheat germ. Serve immediately or refrigerate and bring back to room temperature before serving.

Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon.

This colorful spinach salad has a secret ingredient—wheat germ—adding a nutty flavor without all the calories you find in nuts. Add some shrimp or grilled chicken and brown rice, and you have a meal.

Makes 4 Servings

Dressing

1 tablespoon Dijon mustard

1/4 teaspoon freshly grated ginger

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon sesame oil

Pinch of salt

Fresh pepper, to taste

1 tablespoon Kretschmer Original Toasted Wheat Germ

Salad

2 teaspoons sesame oil

1 garlic clove, finely chopped

4 ounces shitake mushrooms, stems removed and caps sliced

1/2 cup snow peas

4 cups baby spinach

1 orange, peeled and sectioned

1 small Kirby cucumber, peeled and diced

2 tablespoons sliced red onion

2 tablespoons Kretschmer Original Toasted Wheat Germ

Pinch of salt

Fresh pepper, to taste

To make dressing, in small bowl whisk together mustard, ginger, lemon zest, lemon juice and honey. Whisk in sesame oil, salt and pepper. Add wheat germ and whisk until well combined.

To make salad, heat sesame oil in small skillet over medium heat. Add garlic and mushrooms and saute 1 to 2 minutes until mushrooms are soft. Add snow peas and cook until bright green and softened, about 1 more minute. Set aside and let cool.

In large bowl add spinach, orange sections, cucumber, red onion and wheat germ. Add cooled mushrooms and snow peas; season with salt and pepper. Stir dressing and add to salad; toss well and serve immediately.

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

For the filling:

6 egg yolks

1/2 cup key lime juice

1 14-ounce can sweetened condensed milk

For the crust:

1/2 cup dry-roasted macadamia nuts

1/2 cup shredded sweetened coconut

1/2 cup Kretschmer Honey Crunch Wheat Germ

4 1/2 whole graham crackers (1/2 package)

4 tablespoons (1/2 stick) unsalted butter, melted

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.